Rouxbe

• 1 cup quinoa

To rinse the quinoa, place the grain in a bowl and twice the amount of water. Swirl thoroughly and scoop out small stones and debris. Pour through a fine strainer. If the water is dirty, repeat the procedure. Drain well.

It is important to wash quinoa thoroughly to remove the bitter tasting saponin* coating.

• 2 garlic cloves
• 1/2 inch piece fresh ginger root
• 1 -2 tbsp olive oil
• 2 tsp mild paprika**
• 1 tsp ground cumin
• 500 ml water, chicken or vegetable stock
• pinch of saffron
• 1/2 tsp sea salt
• 1 lemon

To start the quinoa, peel and chop the garlic. Then, peel and grate the ginger. Zest and juice the lemon.

Heat the olive oil in a saucepan over moderate heat. Add the garlic, ginger, paprika and cumin. Cook for until fragrant. Add the quinoa and stir until coated with the spices.

Then, add the stock, saffron, sea salt lemon zest and juice. Give it a quick stir. Cover with a lid and bring to a boil. As soon as it comes to the boil, turn down the heat low an cook for 15-20 minutes.

When it is ready, small steam holes should appear on the surface. Remove from the heat, place a tea towel^ under the lid to absorb any steam for about 7-10 minutes.

• 1/2 cup toasted pine nuts
• 1/4 cup raisins or currants
• 2 green onions (if thin) or 1 green onion (if thick)
• 1/2 bunch of cilantro

While the quinoa is resting. Finely chop the green onion and cilantro.

Then, remove the lid and the towel. Fluff the quinoa with a fork and transfer to a bowl. Add the pine nuts, currants, green onions and cilantro. Toss until combined. Taste the pilaf and adjust seasoning if desired.

Serve with grilled or roasted mixed vegetables.